Peri Peri Chicken

Name: Peri Peri Chicken
Prep time: 4 h 15 min
Cook time: 45 min
Total time: 5 h
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1.5kg whole chicken, butterflied; 6 red bird's eye chillies; 4 cloves garlic; 1 tsp smoked paprika; 1 tsp dried oregano; juice of 2 lemons; 4 tbsp olive oil; 1 tbsp red wine vinegar; salt to taste

Portuguese-African fire-grilled peri peri chicken with lemon and garlic sauce. Rubbing the peri peri paste under the skin as well as over it is what actually gets the chilli, garlic and paprika flavour into the meat, not just coating the surface.

Total time

300 min

Prep

255 min

Cook

45 min

Difficulty

medium

Cuisine

Portuguese

gluten-free

Ingredients

1.5kgwhole chicken, butterflied

6red bird's eye chillies

4 clovesgarlic

1 tspsmoked paprika

1 tspdried oregano

juice of 2lemons

4 tbspolive oil

1 tbspred wine vinegar

saltto taste

Instructions

Blend chillies, garlic, paprika, oregano, lemon, oil and vinegar to a smooth paste.

Slash chicken deeply. Rub peri peri paste all over and under skin.

Marinate 4 hours or overnight.

Roast at 200°C for 40 minutes, basting.

Grill under broiler 5 minutes for charred skin.

Rest 10 minutes.

Serve with piri piri sauce and chips.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

939

Protein

101.7g

Fat

55g

Carbs

3.1g

Fiber

0.9g

Sodium

321mg

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